Menu 1. Antipasti. Pasta. Intermezzo. Secondo Piatto

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1 Menu 1 Gamberi Alla Marchese Jumbo shrimp sautéed with garlic, brandy and a splash of cream, served on crostini with lemon Penne Bolognese Penne sautéed with braised veal, finished with fresh tomato, basil and a touch of cream Insalata Verde Mixed salad greens and shaved vegetables tossed with lemon and olive oil, finished with parmigiano Secondo Piatto Please choose one of the following: Anatra ai Datteri Seared breast of Brome Lake duck and confit leg served with an orange and date reduction, accented with cinnamon and flambeed with Grand Marnier Rombo alla Cardinale Pan roasted Atlantic halibut topped with baked Icelandic scampi, finished with a smoked corn, tomato and bacon bisque Agnello Scottadito Grilled rack of lamb marinated with garlic, olive oil and fresh rosemary, served with a demiglaze and cabernet reduction Tir amisu Mascarpone mousse layered with savoiardi drenched in espresso and brandy, garnished with shaved chocolate $80. per person

2 Menu 2 Zuppa alla Montovana Roasted pumpkin soup finished with brown butter creme fraiche Spaghettini Aglio Olio e Peperoncino Spaghettini sautéed with garlic, olive oil, chilies, fresh Italian parsley and parmigiano Sorbetti Lemon sorbet splashed with limoncello Secondo Piatto Stinco D Agnello Lamb shank braised with red wine, caramelized onions, fresh herbs and demi glaze, served with a concentration of lamb stock and fortified wine Merluzzo con Astice Pan seared panko crusted haddock, topped with fresh lobster and finished with a reduction of white wine, lobster stock, tomato and cream Petti di Pollo alla Lombarda Supreme of oven roasted chicken breast stuffed with Italian sausage and fresh mozzarella, finished with a wild mushroom sauce Torta di Noci Brown butter pecan tart served with vanilla gelato and cinnamon tuille. $69. per person

3 Menu 3 Verdure al Forno Roasted root vegetables with honey, balsamic and walnut oil, finished with beet vinaigrette and herbed goats cheese. Fettuccine all Ar agosta Fettuccine sautéed with fresh lobster, shallots, garlic, and roasted tomato, finished with white wine, fresh herbs and a splash of cream, topped with a baked half lobster tail. Sorbetti Red raspberry sorbet splashed with raspberry vodka. Agnello Scottadito Grilled rack of lamb marinated with garlic, olive oil and fresh rosemary, served with a demi glaze and cabernet reduction. Arista di Maiale alle Albicocche Double cut prime rib of pork finished with a reduction of fresh peaches, sherry, ginger and honey. Filetto al Gorgonzola Grilled AAA Angus tenderloin topped with gorgonzola sauce and balsamic reduction, topped with matchstick potatoes. Budino al Gianduia Velvety chocolate hazelnut mousse, topped with whipped whole cream and garnished with an orange hazelnut tuille. $78. per person!

4 Menu 4 Insalata Romana Romaine hearts tossed with lemon, garlic and caper dressing, garnished with double smoked bacon Gnocchi ai Quattro Formaggi Handmade gnocchi sautéed with Gorgonzola, mascarpone, fontina and grana padano, garnished with roasted pecans Sorbetti - Lemon sorbet splashed with Prosecco Petti di Pollo alla Lombarda Supreme of oven roasted chicken breast stuffed with Italian sausage and fresh mozzarella, finished with a wild mushroom sauce Arista di Maiale alle Albicocche Double cut prime rib of pork finished with a reduction of fresh peaches, sherry, ginger and honey Rombo alla Cardinale Pan roasted Atlantic halibut topped with baked Icelandic scampi, finished with a smoked corn, tomato and bacon bisque Crostata alla Frutta Apple and pear crisp oven baked with cinnamon and cranberries topped with maple gelato $75. per person

5 Menu 5 Salmone Affumicato Smoked salmon tartar, dressed with lemon, olive oil, capers and red onion topped with horseradish crème fraiche and caviar, served with toast points Linguine Intergrali Whole wheat linguine sautéed with olive oil, garlic, fresh chilies and tomato, tossed with grilled vegetables and finished with lemon, basil and goats cheese Insalata di Barbietole Roasted beet salad served with goat cheese, arugula and candies pecans dressed with blood orange vinaigrette Scallopine di Vitello alla Lombarda Veal scallopine sautéed with wild mushrooms, red wine and demiglaze Anatra ai Datteri Seared breast of Brome Lake duck and confit leg served with an orange and date reduction, accented with cinnamon and flambeed with Grand Marnier Merluzzo con Astice Pan seared panko crusted haddock, topped with fresh lobster and finished with a reduction of white wine, lobster stock, tomato and cream Torta di Zucca e Formaggi Pumpkin mascarpone cheesecake with ginger cookie crust, served with dolce di leech and pumpkin seed brittle $79. per person!